Dry-Cured Smoked Streaky Bacon – Traditional Methods, Native Breeds, Exceptional Flavour
At Swaledale Butchers, we make proper bacon — dry-cured using age-old methods and the same exceptional-quality cuts we sell fresh. This extra-thin sliced smoked streaky bacon is perfect for crisping evenly in the pan, with just the right balance of salt, smoke, and natural fat.

Our bacon is made from heritage-breed pigs with superb flavour and texture. Tamworth pigs, in particular, are renowned for their excellent bacon, with fine marbling and rich, sweet meat.

Chef George Ryle Inspires
“A chicken crown, roasted to perfection, carved and sliced, then served next to a lush Caesar salad, the dressing rich with anchovies and parmesan, sounds pretty great. Now add a few rashers of this bacon, cooked as suggested above, and drape them over the salad. Sounds even better, right?

Or maybe a medium-rare flat iron steak with roast onions, bone marrow and, again, a couple of rashers of bacon on top.

For those with a sense of adventure and a desire to cook the classics, have a go at a pork and pistachio terrine. Use this extra-thin sliced bacon to line your terrine mould, then fill it with coarsely chopped pork fat, livers and minced belly, a few terrine spices, a glug of brandy and chopped sage. Keep it in the fridge and it will feed a family for a week, while fuelling your culinary obsessions. There’s nothing quite like the pride that washes over you when you make a good terrine.”